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Brown Roux

Melt bacon grease (or butter) in a heavy skillet over low heat. Sprinkle flour gradually into hot melted bacon grease (or butter); stir mixture constantly until it turns brown in color, which can take fifteen to thirty minutes. Do not allow to burn. Black specks will appear in the roux if mixture has burned. Remove roux from heat; continue stirring until mixture has cooled somewhat. Store Brown Roux in a tightly-covered bowl until ready to use.

Note: Brown Roux is a common ingredient in Seafood Gumbo.

Related Link:

Global Seafood Cookbook

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